Nutritional Facts

Directions

In a large bowl, beat butter, sugar and extracts until blended. Beat in eggs, one at a time. Gradually beat in buttermilk. In another bowl, whisk flour, baking powder, baking soda and salt; gradually beat into creamed mixture (dough will be soft). Refrigerate, covered, overnight.

Preheat oven to 350°. Divide dough in half. On a floured surface, roll each portion of dough to 1/4-in. thickness. Cut with a floured 2-1/2-in. or other cookie cutter. Place 1 in. apart on greased baking sheets.

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"These are so good, they melt in your mouth. I'm not a sugar cookie lover, but these are really good. I make the frosting very runny, actually dip the top of the cookie in the frosting and let the excess run off, like I said very thin. Anyone that tastes this cookie says its the best ever!"

"I really would give this a 4 1/2. The only reason for the "loss" of 1/2 a star, is because the dough is tough to work with because its so soft. But, I think this is what leads the cookie to taste and feel the way it does. Very good!"